Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente.

Drain the pasta in a colander and set aside.

In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Add the zucchini, bell pepper, and cherry tomatoes. Cook for about 5-7 minutes until the vegetables are tender.

Stir in the fresh spinach and cook until wilted.

Add the cooked pasta to the skillet with the vegetables. Toss to combine.

Sprinkle in the dried oregano, salt, black pepper, and fresh basil. Mix well.

Remove from heat and stir in the grated Parmesan cheese.

Serve the pasta warm in a large serving bowl. Drizzle with additional olive oil and garnish with more Parmesan if desired.